Vegan Zucchini Gratin
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
273 kcal
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Course
Side Dish, Main Course
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Cuisine
Vegan
Vegan Zucchini Gratin
Description
This Vegan Zucchini Gratin starts with a vegan parmesan cheese prepared by finely processing cashew nuts, nutritional yeast, salt, and garlic powder into a powdery form that mimics parmesan. The base of the gratin features thinly sliced zucchini rounds and asparagus tips, which are coated in olive oil, seasonings, and part of the vegan parmesan mixture.
Onions are gently sautéed with a bit of olive oil, salt, and pepper until soft to add sweetness and depth. The vegetable slices along with the onions are layered or mixed in an oven-safe skillet. Additional vegan parmesan cheese is sprinkled on top before baking at 400°F.
The result is a gratin with soft, cooked zucchini and asparagus, balanced by the savory, nutty, and cheesy vegan topping. The thin slicing ensures even cooking and a tender texture that contrasts mildly with the baked topping.
This dish suits vegan meals and adds a vegetable-forward side that incorporates plant-based cheese flavors without dairy.
Ingredients
For the Vegan Parmesan Cheese:
- 3/4 cup cashew nuts raw
- 3 Tbsp nutritional yeast
- 3/4 tsp salt
- 1/4 tsp garlic powder
For the Gratin:
- 2 medium zucchini sliced in thin rounds // I used 1 zucchini, 1 yellow
- 1 small bundle asparagus
- 1/2 medium yellow onion cut into thin rings, or white onion
- 2 Tbsp olive oil (plus more for sautéing onion)
- 1/2-3/4 tsp salt plus more for sautéing onion, sea salt
- 1 pinch black pepper
- 1/4 tsp garlic powder
- 3/4-1 cup vegan parmesan cheese (DIVIDED)
Instructions
- Prepare vegan parmesan cheese by whirling all ingredients together in a food processor or blender until a fine meal or powder is formed. Don’t over-process or it will begin to get clumpy. Set aside. Will keep covered in the fridge for about a month.
- In a 10-inch cast iron or oven safe skillet, sauté onion in ~1/2 Tbsp olive oil over medium-low heat until soft – about 10 minutes – seasoning with a pinch of sea salt and black pepper. Set aside.
- Preheat oven to 400 degrees F (204 C).
- Slice squash into very thin slices, about 1/8th-inch thick (see photo). Use mandolin if you have one, or just a sharp knife.
- Cup off the top 2-3 inches of the asparagus. That’s the only part you’ll be using. Save the rest for another dish (inspiration here). Carefully split the top portion in half so it nestles into the gratin better (optional).
- Add asparagus and squash to a mixing bowl and top with 2 Tbsp olive oil, 1/2-3/4 tsp salt, 1 pinch of black pepper, 1/4 tsp garlic powder, and 2 Tbsp of the vegan parmesan cheese (amounts as original recipe is written // adjust if altering batch size). Toss to coat.
- Spread the slightly cooled onions around in the bottom of the skillet to create an even base. Top with squash, layering green and yellow as you go (if you did two colors). It doesn’t have to be perfect. Just start on the outside and work your way in, keeping them in line as much as possible. Once the squash is arranged, tuck pieces of the asparagus into the layers in a circular motion (see photo).
- Top with an even layer of the vegan parmesan cheese (~3/4 cup // as original recipe is written // adjust if altering batch size) and bake at 400 degrees F (204 C) for 30 minutes. Then broil on high for the last 1-2 minutes to toast up the top (optional, but recommended). Watch closely as it can burn quickly. Let rest for a few minutes before serving.
- This makes an excellent side dish, brunch item, or light lunch or dinner when accompanied with a protein, such as hummus, chickpea salad, or scrambled or fried eggs if not vegan. Reheats well in the microwave or the oven.
Notes
- The vegan parmesan cheese keeps covered in the fridge for about one month.
- Use thin slices of zucchini (about 1/8 inch) for even cooking and tender texture.
- Save the lower, tougher part of asparagus for other dishes or preparations.
- Sauté onions slowly over medium-low heat with seasoning to develop sweetness and softness before baking.
- This recipe adapts parmesan from Veggieful and uses nutritional yeast for cheesy flavor without dairy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 273 | 14% |
| Carbohydrates | 18.1g | 6% |
| Protein | 9.8g | 20% |
| Fat | 19.7g | 30% |
| Saturated Fat | 3.2g | 16% |
| Polyunsaturated Fat | 2.9g | 17% |
| Monounsaturated Fat | 11.9g | 60% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 796mg | 33% |
| Potassium | 611mg | 13% |
| Fiber | 5.9g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 21.3mg | 24% |
| Calcium | 47mg | 5% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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